GREENSBORO, NC -- When it comes to doing the dishes, restaurant workers follow many of the same process we do at home. But Chef Keith Gardiner with GTCC's Culinary Technology Department tell us their dishwasher is a little different than ours.
"All the food gets scraped off first on the plates or china, silverware and then you have to pre-rinse everything. Just like at home. If we leave food particles, there's a good chance the dishwasher is not going to take them off."
He says, "In fact some food particles - if they're protein based - can actually cook it right to the silverware because it gets so hot, protein cooks at that temperature. Then it's kind of like a baked on mess. The dishwasher really is for sanitizing."